Original California Roll - How To Make Sushi Series

Original California Roll - How To Make Sushi Series

While 99.99% of the sushi bars out there add cucumber to the California Roll, we DO NOT! The origins of the California Roll comes from Southern California when sushi chefs would take raw fish and add California avocados to it. The chefs then just used imitation crab meat and California avocado and that was 40 years ago.

With time, chefs have begun using Florida avocados which is 1/4 the cost and has no taste, and they've added cucumber which is another cheap filler to cut food costs. The end result is a crunchy roll with ZERO taste. Not a rich smooth roll with an abundance of flavors.

So the next time you're at your favorite sushi joint, ask them to use Hass Avocado and the imitation crab meat and nothing more. You'll love the rich taste profile this little roll gives you and you'll see why it's is so enjoyable, the way it was meant to be!

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About Master Sushi Chef Hiroyuki Terada:

Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.

At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.


Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.

For more information on these knives, contact David Holly at [email protected] or visit knifemerchant.com

Let us know how you enjoy your Minonokuni.

Knife Merchant
7887 Dunbrook Road
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